Gluten-Free Dark Chocolate Chunk Cookies

My Ode to Cookies

Quick question. Which camp are you in? The You Can Never Have Too Many Cookie Recipes camp- or the Enough with All the Cookie Recipes contingent? You already know which faction I belong to. I don't even have to say it. In fact, I might even rename my culinary caucus. Something like, You Could Never In a Million Spectacular Carbon Infused Star Struck Years Have Too Many Cookie Recipes, Goddess Forbid.

A good cookie can make you smile, even after a long, achingly crappy day. A good cookie might even bring you a kiss. Or little arms of appreciation wrapped around your neck. A good cookie might make you a new friend. Or prove to the class that you're not a total, allergic freak living on weirdo food that you have to feel sorry for and throw bread balls at.

A good cookie can make you feel like you belong.

I used Boom Boom Choco bars to make big chocolate chunks.

Karina's Chocolate Chip Cookie Recipe with Dark Chocolate Chunks

After using Spectrum Organic Shortening- successfully- in my cookie recipes, I decided I wanted to experiment with light olive oil. Light olive oil is a tad easier for me to digest. But I knew from experience, that baking with oil and no eggs can lead to a greasy conclusion. There are multiple cookie failures in my pained and recent memory. So I turned to Alton Brown for a template.

His gluten-free chocolate chip cookie recipe contains butter, eggs, and milk; so I've done a vegan goddess makeover on the moo cow and egg ingredients. I also subbed his brown rice flour with my own preferred flours. So these babies are gluten, dairy, egg, soy and nut free. And the best news is, these fabulous chewy beauties are good enough to tempt even gluten-eaters.